Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.
From EatingWell: May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 8 servings, about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 40 minutes
- 2 6-inch whole-wheat pitas,split
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/4 teaspoons ground sumac, (see note), divided
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large head romaine lettuce, coarsely chopped
- 2 large tomatoes, diced
- 2 small salad cucumbers, or 1 large cucumber, seeded and diced (peeled if desired)
- 1/2 cup thinly sliced red onion
- 1/3 cup thinly sliced fresh mint
- Preheat oven to 350°F.
- Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
- Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes before serving.
- Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
Nutrition Per serving:
136 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 269 mg sodium; 387 mg potassium.
Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (46% dv), Folate (29% dv), Selenium (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 fat